To make Hoisin Vinaigrette: In blender container, combine all vinaigrette ingredients except canola oil and sesame seed. Process until blended. With motor running, slowly add 1 cup canola oil, blending until smooth. Stir in sesame seed. (Yield: 1 3/4 cups)
In large shallow container, combine bread crumbs, panko and sesame seed; mix well. Season salmon with salt and pepper to taste. Dredge one side only of each fillet with flour; shake to remove excess flour. Dip floured surface into egg, then into bread crumb mixture, patting firmly to coat. Refrigerate at least 20 minutes before cooking.
For each serving, to order: In saute pan, heat 1/16 inch of oil over medium-high heat. Place 1 salmon fillet, breaded side down, in oil; sear 1 minute or until crust begins to color and is crisp. Turn over; cook 6 to 7 minutes or until desired doneness. Place on plate; sprinkle with green onions and drizzle with about 1 tablespoon Hoisin Vinaigrette. Garnish with watercress.